Fragrant pork meatballs with a creamy, coconutty Thai red curry sauce with bok choy and jasmine rice. This recipe is super simple and definitely doesn’t lack in the flavour department.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Roast 1/4 cup cashews (allow to cool, then store in an airtight container in the pantry).
Tips
Tips
- The amount of curry paste you use will differ from brand to brand. Start with 1-2 tablespoons and you can always add more.
- Our favourite store-bought curry pastes are from the brand Mae Ploy – they don’t use any vegetable oils, additives or preservatives. You can find them at some supermarkets and most Asian supermarkets or speciality stores.
Shortcuts
Vegetables
- Swap out the bok choy for brocollini, brocolli or green beans.
Protein
- Swap out the pork mince for chicken mince or beef mince.
- For a vegetarian option fry some tofu when you would cook the meatballs and then add the ginger, garlic, and tamari to the curry sauce.
Other
- You can swap out the Thai red curry paste for Thai green curry paste or make our Thai green curry paste from our basics section.
Ingredients
- 500-600g pork mince
- 1 Tbsp fish sauce
- 1 Tbsp tamari
- 2 garlic cloves (crushed)
- 1 Tbsp ginger (grated)
- 1 ½ cups jasmine rice
- 1-2 Tbsp Thai red curry paste (depending on the brand you use)
- 400ml coconut cream
- ½ cup water
- 250g bok choy (ends removed and leaves separated)
- Coconut oil
Garnish
- 1 cup coriander (roughly chopped)
- ¼ cup cashews (roasted and roughly chopped)
- 1 lime (cut into wedges)
Method
- Add the pork mince, fish sauce, tamari, garlic and ginger into a mixing bowl; mix until combined, then roll into small golf ball-sized meatballs.
- Heat about 1 tablespoon of coconut oil in a saute pan over medium-high heat. Add the meatballs and cook for a couple of minutes on each side until nicely browned (they will not be fully cooked); remove and set aside.
- Cook the rice as per packet instructions.
- Add 1 tablespoon of coconut oil to the same pan the meatballs were cooked in, add the curry paste and cook for a couple of minutes until fragrant.
- Add the coconut cream and water; cook over medium heat for a few minutes so the sauce can develop in flavour and reduce slightly.
- Add the meatballs into the pan with the curry sauce, simmer with the lid on for 3-4 minutes.
- Add the bok choy, then pop the lid back on and cook for 2-3 minutes.
- Divide the rice between four bowls, top with the meatballs, bok choy and pour over the fragrant curry sauce. Garnish with coriander, cashews and a squeeze of lime juice.
Variations
Vegetables
- Swap out the bok choy for brocollini, brocolli or green beans.
Protein
- Swap out the pork mince for chicken mince or beef mince.
- For a vegetarian option fry some tofu when you would cook the meatballs and then add the ginger, garlic, and tamari to the curry sauce.
Other
- You can swap out the Thai red curry paste for Thai green curry paste or make our Thai green curry paste from our basics section.
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